This study first investigates the actual food waste generation rates, food consumption rate, and types and quantity of food prepared at different locations. Later, varying customer behaviors will be identified towards food ordering preferences and food waste generation. Customers may be classified into different categories based on their age group, working professions, food preferences (Vegetarian/Non-vegetarian). Based on identified behaviors and other related data, a consumer behavior based food menu will be suggested to observe the possible food waste reduction.
To investigate customer food ordering preferences and their relationship to food waste generation.
To obtain a deep understanding of customer food ordering preferences and their relationship to food waste generation.